1 pkg (350 g Rasberry or Blueberry Swiss Rolls
6 tablespoons fresh orange juice
1 pkg (300 g) frozen whole unsweetened strawberries, thawed and cut in half
1 pkg (300 g) frozen unsweetened bluberries or raspberries
2 cups (500 mL) homemade or prepared custard
1-1/2 cups (375 mL) whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla
Garnish with sliced strawberries, whole raspberries and blueberries

Makes 10 servings.

• Line trifle dish with more than half thinly sliced Swiss Rolls and sprinkle with half the juice. 
• In a large bowl mix fruit with custard. Turn into trifle dish. Place remaining Swiss Rolls on fruit custard mixture. Sprinkle with remaining juice. 
• Whip cream until starts to thicken. Add sugar and vanila. Continue to beat until peaks form when beaters are lifted. Spoon onto the custard/fruit mixture, spreading to cover. 
• Garnish with fruit. Serve after it sits for about an hour.